Protein-Infused Banana Oat Muffins

Name: Protein-Infused Banana Oat Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 2 cups rolled oats; 1 scoop protein powder (vanilla or unflavored); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon cinnamon; 1/4 teaspoon salt; 3 ripe bananas, mashed; 1/2 cup Greek yogurt; 1/4 cup honey or maple syrup; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup milk (dairy or non-dairy)

Highlighted under: Healthy Meal Recipes

I love baking these Protein-Infused Banana Oat Muffins because they're the perfect blend of wholesome and delicious. Each muffin is packed with protein, making them an ideal snack or breakfast option that keeps me energized throughout the day. I particularly enjoy how the natural sweetness of ripe bananas enhances the hearty oats, bringing everything together in a satisfying bite. Plus, they’re super easy to make, and I can whip up a batch in no time for my family to enjoy throughout the week.

Created by

Emily

Last updated on 2026-02-01T15:54:28.749Z

Whenever I find myself with overripe bananas, I get excited because that means it’s time to bake muffins! I’ve experimented with various recipes, but the combination of oats and protein powder really elevates these muffins. It takes only 35 minutes from start to finish, and the result is moist, nutritious, and delicious. I often add a sprinkle of cinnamon to enhance the flavor.

This method works wonderfully because the oats provide a hearty texture while the bananas keep the muffins moist without needing extra sugar. I’ve also tried adding nuts and chocolate chips for variety, and they always turn out superbly!

Why You Will Love This Recipe
Packed with protein to keep you full longer
Made with wholesome ingredients that are easy to find
Great as a breakfast on-the-go or a healthy snack
Versatile enough to customize with your favorite add-ins

Understanding the Ingredients

The combination of rolled oats and protein powder in these muffins provides a hearty base that not only boosts the fiber content but also enhances satiety. Rolled oats are packed with complex carbohydrates that digest slowly, helping to maintain energy levels throughout the day. The protein powder contributes additional muscle-repairing protein, which is essential, especially for an active lifestyle. You can choose a plant-based or whey protein powder, depending on your dietary preferences.

Using ripe bananas is crucial for achieving the natural sweetness and moisture in these muffins. Ripe bananas, with their speckled skins, contain higher sugar levels and less starch, providing a rich flavor that binds the ingredients together beautifully. If you find yourself short on bananas, you can substitute with unsweetened applesauce; however, keep in mind that this may slightly alter the muffin's taste and texture.

Baking Tips for Success

When combining the wet and dry ingredients, it's essential to mix them just until incorporated. Overmixing can lead to dense muffins, which are less enjoyable. Look for a batter that is slightly lumpy—this ensures your muffins remain fluffy and light. Additionally, consider letting the batter rest for about 5-10 minutes before filling the muffin tin; this can help the oats absorb some moisture and improve texture.

For a visual cue during baking, the muffins are done when the tops are golden brown and a toothpick inserted into the center comes out clean. If you notice the tops browning too quickly, you may want to cover the muffin tin loosely with aluminum foil during the last few minutes of baking to prevent over-browning.

Ingredients

Dry Ingredients

2 cups rolled oats
1 scoop protein powder (vanilla or unflavored)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt

Wet Ingredients

3 ripe bananas, mashed
1/2 cup Greek yogurt
1/4 cup honey or maple syrup
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk (dairy or non-dairy)

Mix all ingredients well and prepare for baking!

Instructions

Prepare the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well.

Combine Dry Ingredients

In a large bowl, combine the rolled oats, protein powder, baking powder, baking soda, cinnamon, and salt. Mix well and set aside.

Mix Wet Ingredients

In another bowl, whisk together the mashed bananas, Greek yogurt, honey, eggs, vanilla extract, and milk until smooth.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.

Fill Muffin Tin

Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.

Bake

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Cool and Enjoy

Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your healthy muffins!

Pro Tips

For added flavor, try mixing in some chopped nuts or dark chocolate chips into the batter before baking.

Make-Ahead and Storage

These Protein-Infused Banana Oat Muffins are perfect for meal prep! You can bake a batch at the beginning of the week and store them in an airtight container at room temperature for up to three days. For longer storage, they freeze exceptionally well. Just allow them to cool completely before placing them in a freezer-safe bag. They can last up to three months in the freezer, and when you're ready to enjoy, simply microwave them for about 30-45 seconds or let them thaw overnight in the refrigerator.

If you’d like to keep them fresh for longer while maximizing flavor, slice the muffins in half before freezing. This allows you to toast them straight from frozen, adding an extra layer of deliciousness. Pair them with a smear of nut butter or a drizzle of honey for a wholesome snack you can enjoy any time!

Customization Ideas

Feel free to customize these muffins with your favorite mix-ins! Adding in half a cup of chopped nuts like walnuts or pecans not only introduces crunch but also increases healthy fats. You can also throw in a handful of chocolate chips or dried fruits like cranberries or blueberries for added sweetness and a burst of flavor. Just remember to adjust the wet ingredients slightly if you add more dry ingredients to maintain the right batter consistency.

For a twist, try using flavored protein powder such as chocolate or peanut butter, which can completely alter the flavor profile of these muffins. If you’re looking for a spice kick, consider adding a pinch of nutmeg or ginger for a warming taste. With these variations, you can have a new kind of muffin each time you bake!

Questions About Recipes

→ Can I use quick oats instead of rolled oats?

Yes, quick oats can be used, but the texture may differ slightly.

→ How should I store the muffins?

Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I freeze these muffins?

Absolutely! They freeze well. Just make sure they are fully cooled before placing them in a freezer-safe bag.

→ What's a good substitute for Greek yogurt?

You can use applesauce or another non-dairy yogurt if you're looking for a dairy-free option.